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Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product.
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- Crystals (2073-4352), 2022, v. 12, n. 5, p. N.PAG, doi. 10.3390/cryst12050689
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- Article
Effect of multi cycle heating-cooling treatment on the physical and morphological properties of white sweet potato flour.
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- Food Science & Technology Research, 2021, v. 27, n. 4, p. 609, doi. 10.3136/fstr.27.609
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- Article
The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce.
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- Emirates Journal of Food & Agriculture (EJFA), 2023, v. 35, n. 5, p. 442, doi. 10.9755/ejfa.2023.v35.i5.3096
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- Article
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 2, p. 130, doi. 10.17221/221/2021-CJFS
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- Article
Impact of heating temperatures on the properties of instant cassava flour.
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- Czech Journal of Food Sciences, 2021, v. 39, n. 5, p. 360, doi. 10.17221/42/2021-CJFS
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- Article